Spicy Pineapple-Zucchini Bread

Jennifer's favorite

Yield: 0 servings ( Serving Size: servings )
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Ingredients

  • 3 eggs
  • 1 c. salad oil
  • 2 c. sugar
  • 2 t. vanilla
  • 2 c. coarsely shredded zucchini
  • 1 can(81/4oz.) well-drained
  • crushed pineapple
  • 3 c.(unsifted) flour
  • 2 t. soda
  • 1 t. salt
  • 1/2 t. baking powder
  • 11/2 t. ground cinnamon
  • 3/4 t. ground nutmeg
  • 1 c. finely chopped walnuts
  • 1 c. currants (or raisens)

Preparation

  1. With a rotaary mixer, beat eggs to blend. Add 1 cup salad oil, sugar, and vanilla. Continue beating until thick and foamy. Sir in zucchini and pineapple.

  2. Combine flour, soda, salt, baking powder, cinnamon,nutmeg, nuts and currants; stir gently into zucchini mixture just until blended.

  3. Divide batter equally between 2 greased and flour-dusted 5x9 in. loaf pans. Bake in a 350 degree oven for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; turn out on wire racks to cool throughly.
September 2011

This recipe is a personal recipe added by MarthaMason and has not been tested or endorsed by MyRecipes.

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